Take This Meat Technology Quiz

Boning of the cuts refers to the process of removing the flesh (muscle, fat, and connective tissue) from bones using a knife or other cutting tools. This is done to separate the meat from offal, isolate coarse connective tissue, tendons, ligaments, adipose tissue, small bones, cartilage, and large blood vessels from the meat. It can also involve the dismemberment of half carcasses into separate cuts to make it easier to remove the bones later on.

Beef has the highest concentration of myoglobin in muscle compared to pork, veal, lamb, and poultry. Myoglobin is a protein found in muscle tissues that is responsible for storing and transporting oxygen. It gives meat its red color and is particularly abundant in muscles that are used for sustained activity, such as those in beef. This high concentration of myoglobin in beef makes it a popular choice for individuals looking for a rich source of iron and a flavorful meat option.

Collagen is a connective tissue in protein that can be softened by cooking. When collagen is heated, it undergoes a process called denaturation, which causes it to break down and become tender. This is why meats that are high in collagen, such as tough cuts of beef or pork, become more tender and juicy when cooked slowly at low temperatures for a long period of time. Therefore, collagen is the correct answer in this case.

Muscle tissue is primarily composed of water, protein, and fat. Water makes up the largest proportion at 75%, providing hydration and maintaining the structure of the tissue. Protein accounts for 20% and is essential for muscle growth, repair, and function. Fat makes up the smallest percentage at 5%, serving as a source of energy and insulation for the muscle tissue. This composition allows muscles to perform their functions effectively, including movement, stability, and heat production.

Forcemeat refers to a mixture of ground meat and fat, often combined with other ingredients such as herbs, spices, and breadcrumbs. It is commonly used as a filling in various dishes like sausages, pâtés, and meatballs.

The correct answer is "meat is frozen twice." This is because when meat is frozen twice, it can potentially lead to a decrease in quality and safety. The process of freezing and thawing meat multiple times can cause the meat to become mushy, lose moisture, and develop off-flavors. Therefore, it is not allowed to be used for products of higher grades to maintain the desired quality standards.

The duration of defrosting beef half carcasses is typically between 24-30 hours, but this time can vary depending on the weight of the half carcasses.

The acceptable content of flesh tissue on bones after boning is up to 10%. This means that it is considered acceptable for there to be up to 10% of flesh tissue remaining on the bones after the boning process. Any amount above 10% would be considered excessive and not within the acceptable range.

Connective tissue in meat refers to the structural components that hold the muscle fibers together. It includes elastin, collagen, and silverskin, which are responsible for providing strength and support to the meat. However, fat is not considered connective tissue. It is a separate component found in meat that contributes to its flavor, juiciness, and tenderness. Therefore, fat is not included in the connective tissue of meat.

Beef and poultry have the greatest water-holding capacity (WHC) compared to pork, veal, and lamb. This means that beef and poultry have the ability to retain more moisture during cooking, resulting in juicier and more tender meat. The higher WHC in beef and poultry is attributed to their higher collagen content, which helps to retain water. Pork, veal, and lamb have lower collagen content, leading to lower WHC and potentially drier meat when cooked.